BREADED BEEF ESCALOPE

Kids’ Favorite Protein-rich Dinner

Breaded beef escalope, also known as "cotoletta impanata," is a delicious Italian dish that’s especially popular among kids for its crispy coating and tender meat. This simple and satisfying dish involves thin slices of beef that are lightly seasoned, breaded, and pan-fried to golden perfection.  

The crunchy outer layer makes it similar to a classic “milanese,” though beef is used instead of the more traditional veal or chicken, giving it a richer, hearty flavor. For an extra twist, you can add fresh herbs like rosemary or parsley for a fragrant, Italian-inspired touch.  

Breaded beef escalope pairs wonderfully with a side of roasted potatoes, a fresh green salad, or steamed vegetables, making it a versatile choice for family meals. A drizzle of lemon juice over the top just before serving adds a refreshing touch and enhances the dish’s flavor.  

This dairy-free version is made by coating the beef slices in seasoned breadcrumbs without any cheese or dairy products. It’s great for anyone with dietary restrictions while still offering that savory, comforting taste. It is also a great source of protein, and the egg and breadcrumb coating add a slight carbohydrate boost, making this meal both balanced,  satisfying, and a nutritious choice for growing kids and active adults.

A little history

Breaded escalope, or "cotoletta," has a long history in Italian and European cuisine, with variations in both technique and meat choice. This dish is believed to have originated in northern Italy, particularly in Milan, where it’s traditionally prepared with veal. The concept of breading and frying thin cuts of meat was developed as an economical and tasty way to stretch a meal and make it appealing for children and adults alike.  

Over time, different types of meat were used to adapt to local tastes and dietary needs. Beef became a popular alternative to veal, offering a bolder flavor and making the dish more accessible and affordable. Today, breaded beef escalope is a beloved meal in Italian households and has found its way into kitchens around the world as a quick, kid-friendly, and comforting dish.

---

INGREDIENTS👇🏻

• 150g | 5.3oz beef knuckle

• 100g | 3.5oz plain flour

• 2 eggs

• 100g | 3.5oz bread crumbs

• 250g | 8.8oz clarified butter

• Sea salt and black pepper to taste

The recipe step by step

1. Hammer the beef cutlet in between parchment sheets to tenderise and reduce its thickness, then cut in smaller portions as desired

   
   

2. Prepare a shallow bowl full of bread crumbs and one full of plain flour; in the third one beat the eggs with sea salt and black pepper

   
   

3. Coat thoroughly each slice of beef in flour first, then in the seasoned egg followed by the bread crumbs, making sure to cover each corner at every step

   
   

4. Use two forks to dip the meat in egg to avoid making big lumps when patting with your fingers the meat in bread crumbs; your coating will thank you later!

   
   

5. Then give a second coat of egg and bread crumbs for double crunchiness

   
   

6. Let the breaded escalope rest in the fridge for 30 minutes, so that the coating can stick on properly

   
   

7. Melt the clarified butter in a pan, and bring it to high temperature before frying the escalope one at a time

   
   

8. Fry 2 minutes on each side while basting frequently, plus one extra minute on the first side to finalise the cooking

   
   

9. Dab on kitchen paper and season with sea salt before frying the other slice [salt keeps the coating crunchy, avoiding it to go soggy]

   
   

10. Serve quickly for the best results! 😋